Lauren D'Arinzo, of Norwalk, works at the drive-through only Palmwich restaurant at 205 Post Road in Darien, Conn. on Tuesday, June 3, 2014. The building was formerly a drive-through cleaners.
Photo: Brian A. Pounds

From left; Jeff Smith, of Brookfield, Nikhil Mahajan, of Stamford, and Peter Dunwood, of Danbury, peruse the menu at the drive-through only Palmwich restaurant at 205 Post Road in Darien, Conn. on Tuesday, June 3, 2014.
Photo: Brian A. Pounds

Restaurateurs have pumped life back into the region's commercial properties as they exhibit more faith in the economy and see residents in one of the nation's wealthiest counties more willing to spend.

Many are backed by well-heeled investors who like the idea of owning a restaurant where diners can see and be seen and have a good meal prepared by an internationally known chef.

"A lot of restaurants aren't owned by the restaurateur -- they're investor driven, said Linda Kavanagh, director of the New England Culinary Group in Stamford. "It's a social thing. They may be investing in a chef that they've loved over the years."

But Kavanagh said she has seen an increase in Fairfield County restaurant starts as it emerges from the recession. Restaurateurs are finding spaces in unique or under-utilized buildings, while others have settled into newly constructed properties, built in prime locations that demand high rents, resulting in expensive dinner tabs.

`Tired of empty space'

"There's definitely an upswing for sure. It started almost a year ago because landlords were tired of seeing their space empty. They were giving good deals," she said. "They were willing to work with restaurants more than ever."

One restaurateur who opened in Darien decided to sidestep the landlord issue and show his commitment to the town by buying a unique property for his restaurant. Jamie Galler, principal in Palmwich, Real Food Drive Thru, opened the drive-through restaurant last month at 205 Post Road.

"It was a drive-through dry cleaner," Galler said, adding the 500-square-foot building has no sit-down service. "It fits in the quick-service category. We've developed a signature sandwich called the `Palmwich' and also offer soups and sandwiches. We have vegetarian and gluten-free options."

Greenwich location

The drive-through is the first of several Galler wants to open in the region, keeping in mind they must be within easy access of Palmwich's Greenwich kitchen.

Galler said he plans to open another Palmwich by the end of the summer at 19 W. Elm St., in Greenwich, the site of the kitchen.

"We're incubating the idea and could replicate it," he said, comparing the premise to the old Fotomat concept.

The Darien location is open seven days a week from 11 a.m. to 7 p.m., and will eventually expand its morning hours to offer breakfast, according to Galler, who said the restaurant concept focuses on healthy eating in a fast-food format.

"You can't beat the location on the Post Road. Each day, 15,000 cars drive by here. Location, location, location is the mantra," he said. "We hope to open more in Fairfield County. We'd like to stay within a half-hour drive of Greenwich."

`Interesting fast-food concept'

The concept of quick, good-tasting dining options is gaining a foothold in the county, Kavanagh said.

Rental rates only are one concern for restaurateurs as they battle to stay in business in their first few months of operation, according to Matsis.

"Food costs are through the roof. I've seen it 42 percent of gross sales, which is outrageous," he said, adding costs have led restaurateurs to close after only a few months to change their concepts and reopen under a new name and strategy. "I discourage people with no experience from opening a restaurant. If you don't have experience (owning or working at one), you don't have any business opening a restaurant."